| # | Step | Hazard | Control | Critical limit | Monitoring | Corrective action | Verification |
|---|---|---|---|---|---|---|---|
| 1 | Delivery | Chilled or frozen food arriving too warm; damaged packaging. | Buy from approved suppliers; check every delivery. | Chilled ≤ 8 °C; frozen ≤ -15 °C | Delivery check in Safora (temperature, product, batch, use-by) | Reject the delivery or the item; record who was told. | Manager reviews the day and signs it off. |
| 2 | Cold storage | Bacteria multiply in food kept too warm. | Fridges and freezers at safe temperatures; stock rotation. | Fridge ≤ 5 °C; freezer ≤ -18 °C | Temperature checks at the scheduled times | Move food to a working unit; assess or discard; record the action. | Out-of-range readings verified by a manager. |
| 3 | Cooking | Pathogens survive undercooking. | Cook to a safe core temperature; probe the thickest part. | Core ≥ 75 °C | Cooking check with the probe reading | Keep cooking until the limit is reached; record it. | Probe calibrated; records reviewed daily. |
| 4 | Cooling | Spores germinate while food cools slowly. | Cool quickly in shallow containers. | ≤ 8 °C within 90 minutes | Cooling check (start and end) | Discard food that misses the limit; record it. | Records reviewed daily. |
| 5 | Hot holding | Bacteria multiply below hot-holding temperature. | Hold hot food hot. | ≥ 63 °C | Hot-hold temperature checks | Reheat once to the reheat limit or discard; record it. | Records reviewed daily. |
| 6 | Reheating | Pathogens survive in food reheated too little. | Reheat thoroughly, once. | Core ≥ 82 °C | Cooking check (reheat) | Keep reheating until the limit is reached, or discard. | Records reviewed daily. |
Your kitchen's own plan. Safora keeps it beside the records that monitor it; it does not approve it.